Sweet Discovery
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PMS 871 (Gold) AN AUSTRALIAN GOURMET TRAVELLER PROMOTION PMS 463 (Brown) WHITE Fresh ginger rapadura cake ENTERTAIN When baking with fresh ginger it’s 1 Preheat oven to 170C. Whisk eggs SRI LANKAN important to chop it finely rather than and rapadura sugar in an electric RAPADURA SUGAR is made from the 1 6 grating it to prevent excess juices seeping mixer until pale and thick, add oil and evaporated juice during cooking. Liquorice ice-cream makes agave sugar, whisk to combine, then BANQUETS DESSERTS of sugar cane. The With its rich meld of Coconut milk and a great accompaniment. add muscovado, ginger, flour and molasses content Sinhalese, Indian, Prep time 20 mins, cook 1 hr 250ml warm water, and pour into a provides the golden Sri Lankan Rapadura Sweet Serves 8-10 buttered 20cm x 20cm square cake colour and delicate European and Tamil Sugar are the stars here. 2 eggs tin lined with baking paper. Bake caramel flavour. It can influences, Sri Lankan Watalappan, a Sri 200 gm Sri Lankan Rapadura Sugar until cake springs back when lightly be used in traditional cuisine offers a plethora Lankan coconut custard, sweets, such as sago discovery 250 ml (1 cup) grapeseed oil pressed (50 minutes to 1 hour). of rewarding ideas for is a favourite. Or try pudding and urunda 130 gm (1 cup) Mexican Agave Sugar 2 For nashi-ginger caramel, heat sugar entertaining in the home. your hand at bibikkan, (sweet coconut balls), 4 Unleash your sense of adventure with Think colourful banquets a sweet cake made with 50 gm Australian Muscovado Sugar in a frying pan over medium-high heat or in recipes that BEVERAGES comprising several grated coconut. And, of the new Sugars of the World Range. 35 gm peeled young ginger, and cook, swirling pan occasionally, until call for jaggery. Temper the heat of Sri curries, beds of steaming course, there’s always finely chopped a golden caramel forms (5-7 minutes). Experiment with Sri Lankan curries with a Lankan Rapadura rice, tasty hoppers sago pudding. A tantalising world of unique flavours awaits with 300 gm (2 cups) self-raising flour Add nashi and 1 tbsp water, and cook selection of light, sweet Sugars of the World. From the searing deserts of Ice-cream, such as liquorice or vanilla, until nashi is tender, and water and Sugar as a delicious (rice-flour pancakes), FARM TO TABLE substitute in recipes drinks, such as coconut More than 800 local Mexico to the lush tropical island of Java, our to serve juices are incorporated. Add ginger and an alluring array of that normally call for juice or a faluda made farmers manage the Nashi-ginger caramel and stir until tender (2-4 minutes). mouth-watering sweets. 7 experts have scoured the globe to source seven of white or brown sugar. from rose syrup. Or try cultivation and harvesting the most enticing sugars. Mexican Agave, Indonesian 150 gm French Caster Sugar 3 Serve fresh ginger rapadura cake some arrack distilled CEYLON TEA of the sugar cane. The Coconut Blossom, Colombian Panela – the names 4 nashi, peeled, cored, diced warm topped with nashi-ginger from the sap of Back when Sri Lanka cut cane is pressed to themselves capture the imagination and inspire 1 tbsp finely julienned ginger caramel and with ice-cream. unopened flowers of was called Ceylon, the extract the juice, which is then filtered and boiled. creativity. Each sugar possesses its own unique a coconut palm. Brits kicked off the tea flavour profile. The differences in texture, crystal trade, bringing Ceylon The resulting syrup is strained, then placed size and sweetness invites experimentation. Find tea to the world. This in an oven to achieve the sugar that unlocks your adventurous side as popular drop has a rich the right moisture level. you explore the range in beverages, breakfasts, aroma and flavour with The hardened syrup is baking and cooking. Your journey starts here with a hint of citrus. Enrich it put through a grinder Sri Lankan Rapadura Sugar. (and coffee) with any of to break it down to these delicious sugars. tiny particles, which are 2 poured into 25kg bags SPICE ISLAND for export. When the Rapadura Sugar arrives in Sri Lanka is renowned for 5 8 Australia it is divided into its spices, so be sure to DECORATING BEING THERE 250g bags. The result is have a fresh supply of the Be inspired by the If you’re lucky enough a high-quality sugar that favourites on hand to colours and textures of to travel to Sri Lanka will bring a touch of Sri capture the local flavours. Lanka to your cuisine. the cuisine. Clay pots be sure to explore the Turmeric, cumin, and coconut-shell ladles regional flavours, such coriander, curry leaves, set among displays of as ambul thiyal (sour paprika and cardamom pandanus leaves and fish curry), which hails NEXT MONTH pods are readily available bright tropical flowers from the island’s south. Discover the allure at most Asian pick up on the brilliant The variations on of French Caster Sugar supermarkets. colours already on the traditional dishes across made from sugar beet. VERDANT ISLE table, such as lime green, the country are an Sri Lanka has been curry yellow and paprika expression of the producing high- 3 red, for a brilliant geographical diversity quality sugar since CURRY HEAVEN and rich cultural history. the 1840s. Sri Lankan interior palette. The centrepiece of any Rapadura Sugar is sourced from the Sri Lankan banquet is a flourishing cane fields flavoursome “main” of the Uva province in curry of beef, chicken or the south-east of the seafood, such as maalu country, just over ambulata, a tamarind 160km from the fish curry. Serve this on capital, Colombo. steamed rice with an The name rapadura is assortment of vegetable actually Portuguese sugarsoftheworld.com for unrefined whole curries, sambals, and Available nationally in cane sugar. hoppers made from rice Woolworths, Coles, IGA and flour and coconut milk. independent supermarkets. .